In a mixing bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth and creamy, about 2-3 minutes. If using fresh strawberries, chop them finely and fold into the cream mixture until evenly distributed.

Take a wonton wrapper and place about 1 teaspoon of the filling in the center. Moisten the edges with water, fold the wrapper over to form a triangle, and press firmly to seal tightly. Repeat until all filling is used.

Heat vegetable oil in a deep skillet or pot to about 2 inches deep over medium-high heat. Aim for 350°F (175°C). It's ready when small bubbles form around a wooden spoon dipped in the oil.

Carefully drop 4-5 wontons into the hot oil, frying for about 1-2 minutes on each side until golden brown and crispy. Gently flip halfway through with a slotted spoon.

Once golden brown, use a slotted spoon to remove wontons from the oil. Place on a paper towel-lined plate to drain excess oil. Serve warm, optionally dusted with powdered sugar.